STEP 1: Cook the pasta in plenty of salted boiling water. When cooked "al dente", drain, and cool down under running water.

STEP 2:  Make the lemon vinaigrette by mixing together olive oil, lemon juice, salt, and pepper.

STEP 3:  Rinse and drain chickpeas. Add tomatoes, cucumber, olives, corn, onion, parsley.

STEP 4: Add the cooked pasta and the lemon vinaigrette, mix well, taste, adjust for salt.

STEP 5: Serve immediately or let it sit in the fridge. It keeps 3 days in the fridge.

ADD AVOCADO: You can add avocado to the salad just before serving. It adds creaminess and healthy fats.

A protein-rich, and healthy dinner!

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CHICKPEA PASTA SALAD

This is a healthy pasta salad because it's tasty, nourishing, and fulfilling, with wholesome plant-based protein, fresh veggies, and healthy fats.

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